Jeremy Pang's Chinese Kitchen: Simple Techniques. Delicious Recipes. by Jeremy Pang

  • A crash course in cleaver skills: the 'crab,' slicing & dicing; and meat-slicing techniques (page 18)

    from Jeremy Pang's Chinese Kitchen: Simple Techniques. Delicious Recipes. Jeremy Pang's Chinese Kitchen by Jeremy Pang

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    • Ingredients: meat of your choice; vegetables of your choice
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  • ISBN 10 0600639916
  • ISBN 13 9780600639916
  • Linked ISBNs
  • Published Jan 15 2026
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Hamlyn

Publishers Text

The must-have Chinese cooking bible from Jeremy Pang and the award-winning cooking school, School of Wok.

Discover how to make the best Chinese food at home with this essential guide. Filled with step-by-step techniques and irresistible recipes, School of Wok's Jeremy Pang shows you how to master Chinese cooking essentials and perfect your cooking technique.

From homemade classics like Steamed wontons in chilli broth to indulgent fakeaways like Succulent crispy chili beef, feast on delightful Chinese dishes with family and friends.

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